Harissa is imported from North Africa in cans and tubes. Dea brand is my favorite but you can also make it yourself. Print Harissa Author: Kristin Recipe type: Condiment Cuisine: Moroccan Prep time: 1 hour Total time: 1 hour Serves: ½ cup Harissa is imported from North Africa in cans and tubes. Dea brand is my favorite but you can also make it yourself. Ingredients 1 ounce dried hot red chili peppers 1 teaspoon caraway seed ½ teaspoon cumin seed ½ teaspoon coriander seed 2 garlic cloves, peeled ¼ teaspoon salt 1 tablespoon water 4 tablespoons olive oil Instructions Wear rubber gloves. Place the dried peppers in a bowl and pour on hot water to cover. Let soak at least 1 hour. Meanwhile, grind the spices together in a spice mill. Drain the peppers, pat dry with paper towels, and chop. Then grind or mash together with the garlic, spices, and salt in a spice mill or mortar and pestle until you have a thick paste. Add the water and 3 tablespoons of the olive oil, mix well, and transfer to a jar. Spoon the remaining olive oil over the top, cover tightly, and refrigerate. It keeps for months. 3.4.3177...

This is my grandmother’s version of couscous. It is delicious and very healthy. Print Couscous Author: Kristin Recipe type: Main Cuisine: Moroccan Prep time: 15 mins Cook time: 1 hour 30 mins Total time: 1 hour 45 mins Serves: 12 Ingredients 2 lbs. couscous 3 lbs. lamb, cut into 2-inch cubes 4 chicken legs 1 lb. onion, thickly sliced 6 carrots, quartered 1 lb. turnips, quartered 1 lb. zucchini, cut into 2-inch slices 1 can quartered artichoke hearts Salt and pepper, to taste 2 quarts water 2 cans chick peas 2 tomatoes, fresh or canned 8 tbsp. butter ⅓ cup olive oil 1 cup raisins 2 tsp. saffron ½ tsp. nutmeg 3 cloves ½ tsp. cinnamon 2 tsp. coriander Chili powder, to taste Instructions In a large pan, put the meat, the oil, the water and the spices and cook for one hour. Add the chicken and the vegetables and cook 30 minutes. Cook the couscous according to package directions. Puff the raisins with a little broth. Mix the couscous with the butter and set it on the center of a very large serving platter. Sprinkle with the raisins over the couscous. And around the couscous arrange all the meats and vegetables. Pour some of the broth over it. Serve the rest of the broth separately. A hot pepper sauce called "harissa" is served with the couscous. It is made with crushed hot red pepper pods mixed with oil. 3.4.3177...

My husband found this recipe by Laura Vitale on the Rachael Ray show. It is delicious! Print Prosciutto Roasted Chicken Piccata Author: Kristin Recipe type: Main Cuisine: Italian Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 4 Ingredients 1½ pounds boneless, skinless chicken thighs (4-6) 4 slices prosciutto 1 tablespoon olive oil ½ teaspoon granulated garlic ½ teaspoon Italian seasoning ¼ cup white wine ½ cup chicken stock 1 tablespoon unsalted butter 2 tablespoons capers Juice of ½ lemon 2 cloves garlic 1 tablespoon freshly chopped parsley Instructions Preheat your oven to 400°F. In an oven-safe skillet with high sides, add the oil and preheat it over medium-high heat. Wrap a slice of prosciutto around each piece of chicken and secure it with a toothpick. Add each piece of wrapped chicken to the hot skillet (top-side down) and cook for one minute. Flip each piece and season the tops with the granulated garlic and Italian seasoning; sear about a minute on each side. Add the wine, stock, butter, capers, lemon juice and garlic to the pan then pop the whole thing into the oven and roast for about 25 minutes or until the chicken is fully cooked through and the sauce has thickened and reduced by half. Scatter parsley over the top and serve. 3.4.3177...